I’m grateful for allergies!!!

November 20, 2012

When Gabby was born she weighed 7 pounds 14 ounces. By the time we left the hospital, she was almost at her birth weight. For the next year her weight was on a roller coaster of highs and lows. Many tears were shed over the fact that she was not thriving. I took her to countless doctors without receiving any definitive answers. Finally when she was around one year old, she was diagnosed with a ton of allergies.

Even though she is almost two and a half, she has already outgrown a great deal of them. I’m frequently troubled, frustrated by the fact that she is still allergic to dairy. Today I am grateful that she is, knock on wood, healthy and on the charts. Thankfully she is only allergic to dairy (and fresh eggs). I am also grateful that the world we live in is full of tools to help children with allergies. And even though she doesn’t eat what I make her, I am able to make her delicious, wonderful recipes like this one.

I’d also like to add that I’m especially grateful to everyone that works so hard to accommodate Gabby when we dine together. And I’m grateful to all the help I get in finding great recipes, this one goes out to Rachel!!


Peanut Butter Chocolate Chip Cookie Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • 85g butter (I use non-dairy margarine)
  • ¼ cup smooth peanut butter
  • 1¼ cup milk chocolate chips (I use non-dairy chocolate chips)
  • 1 cup plain flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  1. Preheat the oven to 180C. (350F)
  2. Whisk the flour, baking powder and salt together in a medium bowl and set aside.
  3. Using a stand mixer or a hand mixer, cream the butter, peanut butter, light brown sugar, and vanilla extracts on medium speed until well combined, about 1 minute.
  4. Increase the mixer speed to high and beat for 15 seconds. Stop the mixer, scrape down the sides of the bowl, and add the egg.
  5. Blend on medium speed for 30 seconds.
  6. Add the dry ingredients and combine on low speed until just a few dry streaks remain.
  7. Add the chocolate chips and mix for a few seconds until combined.
  8. Scrape the batter into a greased and lined 10-inch round cake tin.
  9. Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (the center should still feel quite soft), 18 – 22 minutes.
  10. Cool for 10 minutes and then run a paring knife around the edge of the pan to release the cake.


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